3-Ingredient Bronzed Potato Comfort Bake Directions:
Preheat the oven to 400°F and place a rack in the center. Lightly grease an 8x8-inch glass or ceramic baking dish with 1 tsp oil, coating the bottom and sides.
Pat the potatoes dry and slice them into 1/8-inch rounds with a sharp knife or mandoline.
Place the potato slices in a large mixing bowl and add the 1/3 cup canola oil and kosher salt.
Toss until all slices are evenly coated and separated.
Arrange the potatoes in overlapping layers in the prepared baking dish, keeping the surface as even as possible.
Press the layers down lightly with a spatula to compact them.
Bake for 50 minutes, rotating the dish at the 25-minute mark.
If the top browns before the center is tender, loosely cover with foil and continue baking until a knife slides easily into the middle.
Remove the dish from the oven and let it rest for 12 minutes.
Cut into 8 pieces and serve warm, 1 piece per serving, about 3/4 cup each.
Refrigerate leftovers within 2 hours in an airtight container.
Reheat in a 375°F oven for 12 minutes or in a skillet over medium heat for 4 minutes per side.
WW Points Calculation
Russet potatoes, 2 1/2 lb, 8 servings at 1 piece each, about 3/4 cup per serving — 0.00
Canola oil, 1/3 cup — 16.00
Kosher salt, 1 1/2 tsp — 0.00
Points Information:
Total Points: 16.00
Servings: 8 servings, 1 piece each, about 3/4 cup per serving
Points per serving: 2.00
Nutrition Information
Calories: 189
Fat: 9.1 g
Protein: 2.8 g
Carbohydrates: 24.9 g
Sugar: 1.1 g
Sodium: 324 mg
I'm waiting for your comments! Enjoy!
